<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="1338074" val="179600">水煮牛肉 (正宗川味家常)</h1><div class="bmayi mbm" >
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					这是一道人皆知晓的典型川菜。这菜的特点是麻辣味厚，滑嫩适口，具有火锅风味。若以猪肉作原料，便叫水煮肉片。<br />做过的人都知道，牛肉的选材很关键，应选择无筋、无皮、无油、无脂的肉为最佳。从部位来看，应选择牛后腿之类的部位的肉最佳。<br /><br />配菜其实不是很讲究，什么都可以，都主要以针叶菜为主，最常配的就是黄豆芽，莴笋尖，蒜苗，芹菜等。<br /><br />关键：牛肉片要切得厚薄均匀，下热汤锅滑至颜色转白断生即起锅，受热时间过长肉质变老。
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												<table width="100%" border="0" cellspacing="0" cellpadding="0" class="retamr">
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
						<td>
						    <span class="fwb">时间：</span>10-30分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
						<td class="relative"></td>
					</tr>
					<tr><td class="lirre">						<span><label   class="fcbm inblok">瘦牛肉</a></label></span><span class='right'>200g</span>
					</td><td>						<span><label   class="fcbm inblok">黄豆芽</a></label></span><span class='right'>150g</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">莴笋尖</label></span><span class='right'>2根</span>
					</td><td></td></tr>					<tr class="mtim">
						<td width="50%"><h2 class="zfliao">辅料</h2></td>
						<td>&nbsp;</td>
					</tr>
					<tr><td class="lirre">						<span><label   class="fcbm inblok">蒜</a></label></span><span class='right'>2个</span>
					</td><td>						<span><label   class="fcbm inblok">姜</a></label></span><span class='right'>1小块</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">郫县豆瓣酱</label></span><span class='right'>2大勺</span>
					</td><td>						<span><label class="fcbm inblok">干淀粉</label></span><span class='right'>2勺</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">花椒面</label></span><span class='right'>根据个人口味</span>
					</td><td>						<span><label class="fcbm inblok">干辣椒面</label></span><span class='right'>根据个人口味</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">鸡精</label></span><span class='right'>少许</span>
					</td><td>						<span><label class="fcbm inblok">花椒</label></span><span class='right'>小半把</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">菜籽油</label></span><span class='right'></span>
					</td><td>						<span><label class="fcbm inblok">水（根据装菜的碗的大小和菜量调整用量）</label></span><span class='right'>300ml</span>
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					<h2>水煮牛肉 (正宗川味家常)的做法步骤</h2>
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							<p><span class="fwb">1.</span> 牛肉洗净，切成约4--5厘米长、2.5厘米宽的薄片</p>
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							<p><span class="fwb">2.</span> 放入干淀粉，少许盐和鸡精抓匀（牛肉本身有水分，不用加水，实在拌不匀就滴几滴水或生抽）</p>
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							<p><span class="fwb">3.</span> 姜切片，蒜切末</p>
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							<p><span class="fwb">4.</span> .莴笋尖连根带叶子切厚片</p>
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							<p><span class="fwb">5.</span> 然后再切成6cm左右长度的小段</p>
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							<p><span class="fwb">6.</span> 把莴笋，和黄豆芽分别在滚水里煮一下（家里剩了点金针菇，就一起放进去了）</p>
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							<p><span class="fwb">7.</span> 煮好后，捞出沥干水分</p>
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							<p><span class="fwb">8.</span> 把菜铺在准备装水煮肉片的大碗里。黄豆芽铺下面，青菜铺上面</p>
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							<p><span class="fwb">9.</span> 锅烧热后倒油，油要偏多点。是平时炒菜的2---3倍。油七分热时，放入姜片煸炒</p>
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							<p><span class="fwb">10.</span> 马上再放进花椒粒</p>
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							<p><span class="fwb">11.</span> 炒两下后放入豆瓣酱，翻炒几下</p>
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							<p><span class="fwb">12.</span> .爆出香味，油多才爆的出来味道。</p>
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							<p><span class="fwb">13.</span> 加水。放少许鸡精。待水煮开后，用筷子夹着牛肉片，一片一片放下去。放完后，迅速划散，变色后马上关火。</p>
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							<p><span class="fwb">14.</span> 连汤带肉倒进铺了蔬菜的大碗里</p>
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							<p><span class="fwb">15.</span> 撒一层干辣椒面</p>
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							<p><span class="fwb">16.</span> 再将蒜末铺一层</p>
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							<p><span class="fwb">17.</span> 锅洗干净，烧热后，倒入菜籽油，油9成热后，泼在辣椒面和蒜末上面。（油量是平时炒素菜倒的量）</p>
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							<p><span class="fwb">18.</span> 再撒一层花椒面</p>
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							<p><span class="fwb">19.</span> 吃的时候，用筷子翻两下，就可以吃了</p>
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					<h2>小贴士</h2>
					<p>1，牛肉的选材很关键，应选择无筋、无皮、无油、无脂的肉为最佳。从部位来看，应选择牛后腿之类的部位的肉最佳。<br />2，牛肉片要切得厚薄均匀，下热汤锅滑至颜色转白断生即起锅，受热时间过长肉质变老。不要担心会煮不熟，肉放进锅里，变色就马上关火。<br />3，配菜其实不是很讲究，什么都可以，都主要以针叶菜为主，最常配的就是黄豆芽，莴笋尖，蒜苗，芹菜等。<br />4，因为豆瓣有咸味，所以我就没放盐了。口味重的可再放点。<br />5，干辣椒面和花椒面根据自己口味增减。我是家里有小朋友吃，所以干辣椒放的少些。平时自己吃会铺满<br />6，最后泼油是关键，千万不要省略<br />7，这道菜最好用菜籽油</p>
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